Potato and Leek Cakes with Blue Cheese Sauce

These are surprisingly tasty - the blue cheese sauce is excellent. 

We loved these as a side dish with a chicken sausage and some beet greens. I cut the recipe by 25% for me and spouse, and it was just right. I used nonfat plain yogurt in place of sour cream, yellow onion in place of leeks, dried chives instead of fresh, and subbed 2 TB liquid egg whites for the 1/4 egg that would have been needed.I also used a reduced fat blue cheese. And I added ground red pepper to the sauce. These were small changes that probably didn't affect the flavor much. Okay, and the biggest change was that I used the one teaspoon of bacon fat left over from morning bacon as shortening in the iron skillet. The whole thing was delicious!

We just made the sauce for potatoes, and it was great! It tastes a lot lighter than you think it's going to.

I didn't really taste the leeks but was pleased at how easily these cakes went together. We served them along side the Ginger-Thyme Brined Pork Roast as pictured in the magazine. The sauce was interesting - next time I'd make it ahead of time as the sauce was more flavorful the next day. These cakes would make a great accompaniment to grilled steaks.

These are really really good. I made the sauce with full fat sour cream (!) and it was awesome.